Sour Cream Chicken Enchiladas offer a creamy, comforting, and flavorful twist on a classic Mexican dish. This recipe involves rolling shredded chicken in soft tortillas, smothering them with a rich sour cream sauce, and baking until bubbly and golden. It’s a perfect meal for any day of the week, providing a satisfying combination of tender chicken, tangy sour cream, and melted cheese.
Why You’ll Love This Recipe
You’ll adore Sour Cream Chicken Enchiladas for their creamy texture, depth of flavor, and the comfort they bring to the dinner table. This dish is a crowd-pleaser, appealing to both children and adults with its mild yet irresistible flavors. It’s also surprisingly easy to prepare, making it a fantastic option for busy weeknights or leisurely weekend dinners.
Expert Tips and Tricks
- Chicken Preparation: Use a rotisserie chicken for a quick and easy shortcut. It’s flavorful and saves time on cooking and shredding chicken.
- Sauce Consistency: To ensure your sauce is creamy and smooth, whisk the flour and butter thoroughly to avoid lumps before adding the broth and sour cream.
- Cheese Matters: Use a mix of cheeses for the best flavor and meltability. A combination of Monterrey Jack and sharp cheddar is perfect.
Recipe Variations and Substitutions
- Vegetarian Option: Replace the chicken with a mix of beans, corn, and zucchini for a vegetarian twist.
- Gluten-Free: Use corn tortillas instead of flour tortillas and ensure your flour blend for the sauce is gluten-free.
- Spice It Up: Add diced jalapeños or green chiles to the sour cream sauce for an extra kick.
Serving and Pairing Suggestions
Serve Sour Cream Chicken Enchiladas with a side of Spanish rice, refried beans, or a simple green salad to complete the meal. For pairing, consider a light beer or a crisp white wine such as Sauvignon Blanc to complement the creamy sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, covering with foil to prevent the top from browning too much.
Recipe FAQs
- Can I freeze this dish? Yes, assemble the enchiladas without baking, cover tightly with foil, and freeze. Bake from frozen, adding about 20 minutes to the cooking time.
- Can I use low-fat sour cream? Yes, though full-fat sour cream provides a richer flavor and creamier texture.
Sour Cream Chicken Enchiladas
Indulge in the creamy, comforting flavors of Sour Cream Chicken Enchiladas. This easy-to-make dish combines tender chicken, tangy sour cream, and melted cheese for a delicious, crowd-pleasing meal perfect for any occasion.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups sour cream
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 8-10 flour tortillas
- 1 can (4 oz) diced green chiles (optional)
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Gradually add chicken broth, whisking continuously until smooth. Remove from heat and stir in the sour cream and green chiles (if using). Season with salt and pepper.
- Assemble Enchiladas: Lay out a tortilla, and down the center, place some of the shredded chicken and a sprinkle of both cheeses (reserve some cheese for topping). Roll up and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Top with Sauce and Cheese: Pour the sour cream sauce over the rolled enchiladas, making sure each one is covered. Sprinkle the remaining cheese over the top.
- Bake: Place in the oven and bake for 20 minutes, or until the cheese is bubbly and starting to brown.
- Garnish and Serve: Garnish with chopped cilantro if desired. Serve hot.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 779Total Fat: 47gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 148mgSodium: 1029mgCarbohydrates: 53gFiber: 3gSugar: 3gProtein: 35g
